Thus, I was born deficient.  And my childhood and adolescent nutrition was poor too:  soda crackers, pasteurized processed artificial cheese, evaporated milk from cans, hotdogs and canned beans, hotdogs and cabbage.  It wasn’t until I was pregnant with my first baby that I started to straighten up my diet.  I continued eating very well after my first daughter, so my youngest daughter had another three years of good diet to draw on.  Thus both my own daughters got a somewhat better start than I had had.

My teeth were not as good as my mother’s had been before those years of malnutrition took them all.  Instead of perfect straight undecayed teeth like a healthy farm girl should have, mine were somewhat crowded, with numerous cavities.  My jaw bone had not received enough minerals to develop to its full size.  My pelvic girdle also was smaller than my mother’s was.  I had had a poor start.

My daughters did better.  The older one (the first child typically gets the best of the nutritional reserves) has such a wide jaw that there are small spaces between her teeth.  My second daughter has only one crooked tooth, she has wider, more solid hips, stronger bones and a broader face than I do.  If my younger daughter will but from this point in her life, eat perfectly and choose her food wisely to responsibly avoid empty calories and maximize her ratio of nutrition to calories, her daughter (if she gives us granddaughters as her older sister already has done) may exhibit the perfect physiology that her genes carry.

Along the lines of helping you avoid empty calories I will give you some information about various common foods that most people don’t know and that most books about food and health don’t tell, or misunderstand.

Butter, Margarine and Fats in General.

Recently, enormous propaganda has been generated against eating butter.  Its been smeared in the health magazines as a saturated animal fat, one containing that evil substance, cholesterol.  Many people are now avoiding it and instead, using margarine.

Composition of Oils

Saturated Monosaturated Unsaturated
Butter         66%       30%            4%
Coconut Oil    87%        6%            2%
Cottonseed Oil 26%       18%           52%
Olive Oil      13%       74%            8%
Palm Oil       49%       37%            9%
Soybean Oil    14%       24%           58%
Sunflower Oil   4%        8%           83%
Safflower Oil   3%        5%           87%
Sesame Oil      5%        9%           80%
Peanut Oil      6%       12%           76%
Corn Oil        3%        7%           84%

This is a major and serious misunderstanding.  First of all, margarine is almost indigestible, chemically very much like shortening—­an artificially saturated or hydrogenated vegetable fat.  Hydrogenated fats can’t be properly broken down by the body’s digestive enzymes, adding to the body’s toxic load.  Margarine, being a chemically-treated vegetable oil with artificial yellow color and artificial flavorings to make it seem like butter, also releases free radicals in the body that accelerate aging.  So, to avoid the dangers of eating cholesterol-containing butter, people eat something far worse for them!